pasta with roasted red peppers, walnuts & goat cheese

CSC_0391-cropped-Pasta Roasted Red Pepper Walnut Goat Cheese

This blend of flavors is Mediterranean to the max and a satisfying mixture of creamy and crunchy textures.

  • Prep Time: 15 m
  • Serves: 2–4
  • Calories: 278, Sodium: 199 mg, Dietary Fiber: 4.2 g, Total Fat: 21.2 g, Total Carbs: 14.1 g, Protein: 12.0 g
Ingredients:

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“PASTA”
2 large zucchinis
1 large carrot
SAUCE
3 oz. goat cheese, crumbled
2 roasted red peppers, drained and chopped
1/3 cup toasted, chopped walnuts
2 garlic cloves, sliced thinly
2 Tbsp. olive oil
2 Tbsp. tomato paste
1 Tbsp. fresh thyme, chopped
¼ onion (chopped)
½ tsp. red pepper flakes
½-1 cup water as necessary
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Instructions:
  1. Make “pasta” strands out of the zucchini and carrots with your Veggetti. Heat or cook as you prefer.
  2. Heat the olive oil in a large skillet. Sauté the onion and garlic until they are soft.
  3. Stir in the chopped red peppers and tomato paste. Cook for 2-4 minutes until the sauce has thickened.
  4. Pour the cooked mixture into a food processor or blender and process until smooth.
  5. Return the liquid to the skillet and add the thyme and red pepper flakes.
  6. Cook over medium heat for about a minute to blend flavors.
  7. Add the “pasta” to the liquid and stir until the sauce coats the pasta. If it’s too thick, add water, a little at a time, until the sauce is the consistency you want.
  8. Stir in the goat cheese and walnuts.
  9. Serve hot.

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